Sunday, September 4, 2011

80(ish)--- Vegetarian Benedict

There is a fantastic breakfast joint here in Bozeman called Main Street Over Easy. I do not think that I had ever REALLY had vegetables for breakfast before I ordered their Vegetarian Benedict. It is so fantastic and so fresh!

Last weekend I had these beautiful homemade English muffins to eat up. So I made my own version. This easy hollandaise is a lighter version of the classic, thickened with a roux instead of butter butter more butter.

NOTE: You may need to hire a soux chef (or anyone who knows how to poach an egg and work a toaster) to get your timing right. It is worth the trouble. And you will be 2 out of 5 servings of vegetables down before lunch.

Vegetarian Benedict
Serves 2

2 Tbsp melted butter
1 1/2 tsp all-purpose flour
1/4 cup skim milk
1 Tbsp whisked egg yolk
2 tsp water
1 Tbsp lemon juice
Dash salt
Dash pepper

HOLLANDAISE DIRECTIONS *Prepare while eggs are poaching and vegetables are nearly done
In a small saucepan, combine the flour, salt and pepper. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Reduce heat to low, keep warm and stir occasionally.

In a double boiler over simmering (not boiling) water, constantly whisk the egg yolk, lemon juice and water until mixture begins to thicken and coats the back of a metal spoon. Reduce heat to low. Slowly drizzle in melted butter, whisking constantly. Whisk in milk mixture. Serve immediately.

2 English Muffins, toasted
1 large tomato, sliced
10 asparagus spears, steamed (you may do this ahead of time)
1 shallot, sliced finely
1 clove garlic, pressed and finely minced
1 tsp olive oil
1/2 cup canned artichoke hearts, drained
2 cups baby spinach leaves, stemmed
4 eggs, poached until preferred doneness
Salt & pepper to taste

In a large skillet, heat olive oil over medium heat. Add garlic and shallot and cook until softened, ~2 minutes. Stir in baby spinach leaves and saute until soft (but not over done). Add in asparagus spears and saute until heated through.

Place English muffins open-faced on plates. Place 1/4 cup artichoke hearts, fresh tomato slices, and 1/2 of cooked vegetable mixture onto each muffin. Place one poached egg onto each half, and drizzle lightly with 2 Tbsp hollandaise sauce.

Serve immediately.

Nutrition Info per 1 English muffin with vegetables, 2 eggs, and 2 Tbsp hollandaise: 326 calories, 14 g fat, 30 g protein, 24 g carbohydrates, 5.5 g fiber

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